Icing sugar In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely. Stirring occasionally. In food processor, pure raspberries; press through fine mesh sieve to make about quarter cup pure. Stir into cooled chocolate. In bowl, whip cream; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Lightly grease and line bottom of four 0.5-cup ramekins or custard cups, or one 2-cup pt mould, with parchment-paper rounds. Spoon in mousse. Cover and refrigerate for about 2 hours or until firm. [Mousse can be refrigerated for up to 2 days.] Turn mousse out onto dessert plates; remove paper and dust lightly with icing sugar. For classy presentation, add a few fresh or barely thawed unsweetened berries and whipped cream mixture with yogurt, or a sauce made from pured strained raspberries, sweetened if you wish.